Indulge in great-tasting, seasonal vegetarian cuisine --- whether you're a vegetarian or simply choose to eat meatless some of the time. Culinary nutritionist Jackie Newgent, author of "The With or Without Meat Cookbook," shares her high-flavor, nutrient-rich cooking techniques with everyone. While enlightening you on the benefits of plant-based eating, you'll make and feast on a bountiful menu that includes: dill freekeh and roasted carrot salad; farro salad with mizuna, goat cheese and goji berries; spring sesame soba bowl; Creole vegan jambalaya; farmers market mushroom and asparagus flatbread pizzas; Caribbean bean and seasonal veggie "stir-fry" with coconut rice; roasted cauliflower "steak"; Southwestern pecan "meat" tacos; and double chocolate zucchini bread.
One 4 Hour Lesson
Level 2 
$125
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Embark on a culinary journey through Iran with our "Essentials of Persian Cooking" class. Discover the secrets of authentic Persian cuisine as you learn to prepare classic dishes like Tahdig, a crispy rice dish, the savory Fesenjan stew, the vibrant Kuku Subzi, and the refreshing Cucumber and Tomato Salad. Our expert chef will guide you through the techniques and ingredients that make Persian food so unique and delicious.
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
A flaky, sweet, buttery crust can separate a professional tart from an amateur one - and after this class, your tarts will certainly stand out from the rest! Let experienced ICE pastry chefs guide you through creating the perfect tart crust from scratch. Learn the same techniques used by ICE career pastry graduates as you make and work with pâte sucrée, then combine it with pastry cream and fresh fruit toppings to make tarts that will impress guests, family and friends alike. We'll make: pâte sucrée; pastry cream; and fresh fruit toppings.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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